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Healthy Apple Muffins (Gluten Free)

  • Author: Amy
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


Easy healthy apple muffins that you must make. These muffins are soft, moist, and so fluffy. Packed with apple, oats and almond flour with a hint of warm cinnamon spices. A quick and simple treat you can make in no time at all. Gluten Free and kid-friendly!


  • 1 1/4 cups blanched almond flour (I used Bob’s Red Mill brand)
  • 3/4 cup rolled oats (I used Quaker Oats brand) plus more for topping 
  • 1/3 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 large egss
  • 1/3 cup applesauce – (I used Mott’s low-sugar)
  • 4 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup shredded apple (I used honey crisp)
  • Turbinado sugar for topping (optional)


  1. Preheat oven to 375 degrees F and spray a 12 cup muffin pan with cooking spray or grease well with butter to prevent sticking.  
  2. Mix up the dry ingredients  (flour, oats, sugar, baking powder, cinnamon, and salt) in a medium size mixing bowl.
  3. In a separate mixing bowl, mix up the wet ingredients (eggs, applesauce, melted butter, vanilla).
  4. Combine the wet ingredients with the dry ingredients and mix well to form a nice smooth but slightly chunky batter.  Add in the shredded apple and fold it in to incorporate it into the batter. 
  5. Divide the batter between the muffin cups.  Top with more oats and a sprinkle of turbinado sugar if desired. 
  6. Bake in the middle rack of the preheated oven for 25-29 minutes, until a toothpick inserted comes out clean. 
  7. Once done, remove from the oven, place the muffins in the pan on a cooling rack and let them cool for 10-15 minutes. Then run a butter knife around the edge of each to easily release them from the pan.  Serve warm with a pat of butter or almond butter and enjoy. 


  1. You can use any kind of apples in this recipe. I used honey crisp apples. Use about 1 cup shredded apple for this recipe. Shredding the apple really gives you all of that extra sweetness from the juice of the apple.
  2. For the almond flour I used fine blanched almond flour (Bob’s Red Mill brand).
  3. To reduce the sugar even more, you can swap the brown sugar with coconut sugar + 1 tablespoon maple syrup.
  4. You can use 4 tablespoon of coconut oil melted and slightly cooled in place of the melted butter.
  5. It is important that you let these muffins cool after baking since they will continue to bake after you take them out of the oven. Place them onto a cooling rack while still in the muffin pan for 10-15 minutes after baking. Then dig in.
  6. These muffins can be stored in an airtight container on the counter or in the fridge for up to 3 days. 
  • Category: breakfast
  • Method: baked
  • Cuisine: american